My favourite part is that even though these bars do require a few steps, they are actually super duper easy to make! Just form the bars, dip in chocolate, and done. No baking, no hours of work, just easy peasy chocolating.

They make a great gift too! (If you are willing to be that generous)… it’s a serious dilemma…maybe plan on making a double batch to be safe.

To make Easy Vegan Coconut Mounds:

Add the shredded coconut, coconut milk, coconut oil, and agave to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, but still be a bit crumbly. Try not to eat it all. (Fair warning).

Take two tablespoons of the coconut mixture and form a bar shape, and place it on a parchment paper lined baking sheet.

You should get about 8 bars.

Or, for smaller coconut balls, take one tablespoon of the coconut mixture and form a ball. This should make about 16 balls. Pop the tray into the freezer to firm up for 10 minutes.

While the coconut is firming up, melt the chocolate chips in a double boiler.

If you don’t have a double boiler, you can just put a heat proof bowl over top of a pot with an inch or two of water in it. Presto you have made your very own double boiler! (This is the method I use). You could alternatively use a microwave to melt the chocolate being careful not to burn it.

When the coconut bars or balls had become firm, drop them in the melted chocolate and use a spoon and fork to cover the bar. Shake off excess chocolate then place back on the parchment-lined baking sheet.

I had a bit of extra chocolate left over so I drizzled it on top, because: fancy. You could also sprinkle a little more coconut flakes on top.

Pop in the fridge or freezer to set the chocolate. Once set, store bars in an air-tight container in the fridge for up to a week. I like my bars at room temperature best, so I take them out to warm up about 30 minutes before I want to enjoy them.

5 from 4 votes

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Easy Vegan Coconut Mounds

Prep Time

30mins

Cook Time

5mins

Total Time

35mins

So easy to make and no baking is required. Makes a great gift (if you are willing to be that generous).

Add the coconut, coconut milk, coconut oil, and agave, to a food processor. Pulse several times, stopping to scrape down the sides as needed until the coconut mixture is blended but still has texture. You should be able to pinch the filling and it will hold together, but still be a bit crumbly.

Take two tablespoons of the coconut mixture and form a bar shape, and place it on a parchment paper lined baking sheet, you should get about 8 bars. Or for coconut balls, take one tablespoon and form a ball, making about 16 balls. Pop the tray into the freezer to firm up for 10 minutes.

While the coconut is firming up, melt the chocolate chips in a double boiler. When the coconut bars or balls have become firm, drop them into the melted chocolate one at a time and use a spoon and fork to cover the bar. Shake off excess chocolate then place back on the parchment-lined baking sheet. Repeat with all of the coconut bars. Pop in the fridge or freezer to set the chocolate. Once set, store bars in an air-tight container in the fridge for up to a week. I like my bars at room temperature best, so I take them out to warm up about 30 minutes before I want to enjoy them.

Thank you so much, Lola! Coconut oil has the magical power of being solid at room temperature, which is key in this recipe to firm up the bars and hold them together. So I’m afraid it can’t be substituted in this recipe. You can buy coconut oil online for much cheaper than many grocery stores. Hope that helps!

I think any time is a good time for chocolate! These look great but unfortunately I don’t have food processor. Do you think I could make them without one? or would the mixture not get sticky enough to hold together? thanks.

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I'm Sam, welcome to my blog! Here you'll find my favourite easy vegan recipes. I went from carnivore to vegan overnight and with limitation came inspiration and it wasn't long before I fell in LOVE with vegan food. Here's my story →

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